Home Drinks and cocktails Recipe for cupcakes with liquid filling. Chocolate muffins with liquid filling. American cupcakes with delicious liquid filling

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Recipe for cupcakes with liquid filling. Chocolate muffins with liquid filling. American cupcakes with delicious liquid filling

Step 1: Melt chocolate with butter.

Dark chocolate break on the tile, cut the butter into pieces 2x2 cm and put in the prepared bowl. Let's melt it all down steam bath be sure to mix thoroughly so that it does not burn. For a bath, a steamer is suitable or classic way"2 pots". To do this, you need 2 pans of different diameters. In the larger one, pour 1/3 of the total volume of water, and in the smaller one, put the chocolate. We put the pan with chocolate in a pan with water and wait until the mass becomes homogeneous.

Step 2: prepare the batter for muffins with a liquid filling.

With a mixer, beat the eggs with yolks and sugar into foam. Add the melted chocolate and butter to the resulting mixture and mix again. Add flour and salt evenly. We achieve the homogeneity of the mixture with a mixer or whisk.

Step 3: Preparing muffins with a liquid filling.

For this recipe, I recommend using Silicone forms, since the cupcakes in it do not burn, they are easily removed from it and it is easy to clean. So, pour the prepared dough into 1/3 of the volume of the form (muffins will rise) and put in hot up to 200 С° oven for 7-10 minutes.

Step 4: serve muffins with liquid filling.

We take out the finished muffins from the oven and let them cool for a couple of minutes, then put them out of the mold on a serving plate. The edges of the dough should be baked, and the filling should remain liquid. Muffins should be served hot. You can decorate to taste: sprinkle with powdered sugar or cinnamon. Bon Appetit!

Muffins can be served with a scoop of ice cream.

If you are using silicone muffin molds, you don't need to grease them, if you use ceramic ones, be sure to grease them with oil.

If you want to prepare muffins just in time for the arrival of guests, then you can put the dough in the form in the refrigerator. When the guests arrive, you put the muffins in the oven, and in 10 minutes they are ready.

Chocolate muffins are quick and tasty dish which adults and children love. Muffins can be cooked classic recipe, with pieces of chocolate, with a liquid filling inside or with the addition of fruits in the oven.

This article is intended for persons over 18 years of age.

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Delicious chocolate muffins

What to cook from

dark chocolate - 120 g;
milk - 50 ml;
butter - 120 g;
sugar - 130 g;
instant coffee - 60 g;
cocoa powder - about 85 g;
eggs - 3 pcs;
baking powder - 1 sachet;
flour - 120 g.

How to make delicious muffins

Turn on the oven, set the temperature to 220 degrees and leave to heat up.
Put a saucepan on the fire (it is advisable to choose one with a thick bottom so that it does not burn), put butter in it, 80 g of dark chocolate, pour in coffee. Mix all ingredients well and bring to a homogeneous consistency. Then turn off the heat and pour in the warm milk.
In a deep bowl, beat the eggs and start beating, gradually add sugar to them (without ceasing to beat). In a separate container, mix the bulk ingredients of the recipe: flour, baking powder and cocoa. Mix them well and combine with beaten eggs.
Pour the contents of the saucepan into the resulting mixture, knead well again. Throw out the leftovers at the end. chocolate before breaking it into small pieces.
The dough should be thick sour cream. We spread it in prepared forms that are oiled, but do not fill them to the very top.
Cook chocolate muffins 15-17 minutes. You can check whether they are baked with a wooden stick by sticking it into the finished product.

Muffins with chocolate chips

Components of the dish

sugar or powdered sugar - 120 g;
premium flour - 250 g;
butter - 120 g;
eggs - 3 pieces;
dark chocolate - 90 g;
dough powder - 1 pack;
vanilla sugar - 20 g;
salt - on the tip of a knife.

Recipe

For a fluffy and fluffy baked delicious, it is best to cook it not from cold foods, therefore the right ingredients take it out of the refrigerator first.
We turn on the oven at 220 degrees. While it is heating, prepare baking dishes, grease them with oil.
For cooking dough, take butter and sugar, knead them well (you can use a mixer at low speed). After a few minutes, add eggs one at a time and continue beating.
Then we add vanilla sugar and chocolate pieces. Do not break it very finely so that it does not completely melt.
In a separate bowl, combine the sifted flour, dough powder and a few grains of salt. Pour all this into the liquid components and mix thoroughly.
Put the finished dough (it should not be very thick) into molds, put in a preheated oven and bake for about 20 minutes. Readiness can be checked with a wooden toothpick by sticking it into the finished product.

Muffins with liquid chocolate inside

What to cook from

dark chocolate (70-90%) - 180 g;
butter - 75 g;
chicken eggs - 2 pcs.;
premium flour - 65 g;
yolks - 2-3 pcs.;
sugar or powdered sugar - 65 g;
salt - on the tip of a knife.

Step by step recipe

Step 1. First, turn on the oven at 220 degrees so that it heats up while we knead the dough.

Step 2. We prepare a water bath (put a saucepan with water on the fire, bring to a boil, put a deep container on top), spread chocolate and butter, knead them until you get a liquid consistency without lumps.

Step 3. We beat the eggs into a separate container, add the yolks previously separated from the proteins, and beat them with a whisk until sharp peaks form, gradually add sugar.

Step 4. Remove the chocolate mixture from the water bath and add it to the beaten eggs, carefully but gently knead. Add flour, salt, mix everything again.

Step 5. Lubricate muffin baking molds with oil, lay out ready dough so that it does not completely fill the forms, and put in the oven for 6-7 minutes. Here it is important to observe the temperature regime and cooking time, otherwise muffins completely baked inside, and it will not work liquid filling inside.

Muffins with white chocolate

Ingredients for white chocolate muffins

wheat flour - 260 g;
eggs - 3 pieces;
cocoa - powder - 30 g;
baking powder for dough - 20 g;
butter - 100 g;
sugar or powdered sugar - 100 g;
white chocolate - 90 g;
sour cream - 250 g;
salt - a pinch.

Step by step recipe

We prepare the oven - turn it on 220 degrees to heat up and muffins turned out great and delicious.
In a deep bowl, beat the eggs one at a time, add sour cream, soft butter, knead. Gradually add sugar, stirring constantly until it is completely dissolved.
Next, you need to break the chocolate into several pieces. We try not to grind it too much so that it does not melt during cooking.
In a separate container, mix the bulk components muffins with white chocolate inside: wheat flour, baking powder, a few grains of salt. Add chopped chocolate to this and stir.
In one bowl, combine the composition of both bowls, mix well. Dough for muffins with chocolate chips inside ready.
We spread the dough in the prepared and oiled forms, but do not fill it to the top, because the desserts will rise and lose their shape during baking.
Cooking time tasty sweet dishes - 20-25 minutes. We check with a toothpick if they are baked inside, take them out of the molds, decorate with melted chocolate, cream, powdered sugar or jam and serve.

Chocolate muffins in a slow cooker

Ingredients

chicken egg - 3 pcs;
sugar - 120 g;
cocoa powder - 25 g;
wheat flour - 65 g;
vanilla sugar - 20 g;
salt - a few grains.

How to cook muffins in a slow cooker

First we need to carefully separate the yolks from the whites. It is best that the eggs are refrigerated, so they beat better. Add salt to the eggs, turn on the mixer and start beating them, gradually adding sugar.
After adding all the sugar, you need to start beating the ingredients more intensively until the sugar is completely dissolved and a dense and thick foam forms.
Set aside the whipped squirrels and start sifting flour and cocoa. This procedure will saturate them with oxygen and give the dough splendor.
We combine the protein mass with bulk components, knead everything together with gentle movements, add vanilla sugar.
We grease silicone or paper forms with oil, distribute the dough over them, but do not fill them to the very top so that the dough can rise.
Turn on in a slow cooker“Baking” mode for 35 minutes, put our forms and close the lid. After the signal multicookers try with a match chocolate muffins Ready and serve.

Chocolate muffins with cottage cheese filling inside

Components

wheat flour of the highest grade - 240 g;
black bitter chocolate - 90 g;
chicken eggs - 3 pcs.;
low-fat cottage cheese - 250 g;
softened butter - 125 g;
sugar or powdered sugar - 185 g;
cocoa powder - 50 g;
powder for dough - 40 g;
milk - 1 glass;
vanilla sugar or vanillin - 1 pack.

How to make chocolate muffins with curd filling inside

For a tasty middle in a deep container, knead the cottage cheese, 60 g of sugar or powder and one yolk (you must first separate the yolk from the protein). Pour vanilla sugar and mix thoroughly.
For chocolate dough take the remaining protein and beat the eggs with a mixer, first at low speed, gradually adding sugar and increasing the speed of rotation of the whisk.
Melt chocolate on a steam bath, add milk and butter. All this is well kneaded so that the mass is without lumps, and pour into the egg mixture.
In another bowl, mix the sifted flour, cocoa and baking powder, carefully introduce the dry mixture into our dough.
We prepare the forms for the dough, grease them with oil, spread the dough on a third of the size of the mold, roll a small ball from the cottage cheese and put it on the dough, put a little more dough on top to cover the filling.
In a preheated oven (the optimum temperature is 180 degrees), we set to bake chocolate muffins With curd filling inside. The average baking time is 20 minutes.
Let the baked desserts cool slightly and serve. delicious pastries to the table.

You can please your loved ones with chocolate muffins with a liquid filling. This dish is the perfect invention for gourmets with a sweet tooth. different countries. It is customary to serve it with ice cream, as the combination of melt-in-your-mouth chocolate and light ice cream creates the perfect taste experience.

This dessert is served with everyday and festive table both at home and in world-class gourmet restaurants. Despite this, this dish is prepared quickly and easily.

Who was the first to make muffins with a liquid filling

Chocolate muffins with a liquid filling, the recipe of which can be read below, are called muffins in Russia, and fondants in France. If you look at the root of the foreign translation, the name literally means "chocolate lava" or "melting chocolate". These muffins really look like little volcanoes.

The dessert was invented quite unexpectedly. Jean-Georges Vongerichten, an American chef of French origin, who invented the product from chocolate dough, took out pastries from oven. The middle has not yet had time to bake, and batter came out in the form of chocolate. Since then, muffins with a liquid filling have become a favorite dessert for many housewives due to the unusual taste and speed of preparation. Today, the recipe is supplemented by professional confectioners and beginner amateurs in Europe, Asia and America.

How to cook

To make liquid center muffins, you will need the following ingredients:

chocolate - 200 g;
flour - 100 g;
oil - 150 g;
powdered sugar - 100 g;
chicken egg - 4 pcs.;
salt - a quarter of a teaspoon.

Having prepared all the necessary ingredients and preheating the oven to 190 degrees, you can start cooking a muffin with a liquid filling. To do this, it is recommended to use step-by-step instructions.

Melt the chocolate in a water bath. To do this, you need to take two enamel pots different size. Pour some water into a large container and boil it. Dip the smaller saucepan into the larger one so that one bottom does not touch the other. The process should take place over low heat with constant stirring of the chocolate lying in a small container.
Add butter and 75 grams of powdered sugar to melted chocolate. Mix the resulting paste thoroughly until the lumps disappear. Then it is recommended to cool it down a bit.
In another bowl, beat the eggs with the remaining 25 grams of powdered sugar. You need to beat until the sugar is completely dissolved, but not until a thick high foam is formed.
Connect chocolate paste with egg mass, add salt and flour and mix thoroughly. The result should be a homogeneous substance without lumps.
Pre-washed, dried and greased with butter, fill the molds with mass. Keep in mind that the dough expands during baking. Therefore, it is recommended that the molds be filled approximately three-quarters.
Put in the oven for 8 minutes.
Carefully remove muffins from molds. If cracks have formed on top (you should not be afraid of this, this is an absolutely normal process), you should remove the products without tilting them. This will help prevent premature leakage of the chocolate mass from the inside.
Ready muffins can be lightly sprinkled with powdered sugar, grated nuts, coconut flakes or water chocolate icing. Classic option serving will be one or more scoops of ice cream.
An excellent quality of this test is that it can be stored in the refrigerator for some time. If there is such a need, it is necessary to let him warm up for 10-15 minutes at room temperature. Then send it to the oven, increasing the baking time to 12 minutes.

Liquid-filled chocolate muffins are quick and easy to make. If you follow the instructions correctly, an excellent result is almost guaranteed. It is worth trying yourself as a professional confectioner just once, and this dish will become a permanent and welcome guest on the table.

Five-minute recipe

If unexpected guests promise to be with you in ten minutes or you just want something delicious, you can use the following quick recipe. You don't even have to turn on the oven: a microwave will suffice.

It's sort of a hybrid of a chocolate muffin with liquid filling and a chocolate soufflé. To taste it, you only need to take out your favorite large mug.

Ingredients:

30 g flour;
50 g of granulated sugar;
12 g unsweetened cocoa powder;
half a teaspoon of baking powder;
a pinch of salt;
43 g butter(that's about 3 tablespoons);
45 ml whole milk;
1 small egg;
¼ teaspoon vanilla extract;
28 g of your favorite chocolate for the filling;
1 tablespoon of water;
berries and ice cream (optional).

Combine flour, sugar, cocoa powder and salt in a bowl of choice using a fork.
Add melted butter and milk.
Beat in the egg and pour in the vanilla extract.
Stir everything thoroughly so that no unmixed components remain at the bottom.
Add pieces of chocolate bar.
Pour water directly into the middle of the future muffin. This is one of the secrets to creating a liquid filling.
Without covering the cup with anything, put it in the microwave. You can't overbake a muffin, so you'll have to adjust to your technique. Start at 1 minute 15 seconds. The muffin should rise, with the edges of it frozen and the middle slightly moist. If it doesn't, give it a few extra seconds to microwave oven.
Cool the liquid-filled muffin and serve with ice cream and berries.

chocolate fondant or, more understandable for a Russian person, a popular French dessert, literally translated as “melting chocolate” (French Fondant au chocolat). He is also known as Lava Cake(the name is used in English-speaking countries), translates as “lava cake”, so this dessert can often be found in Russia under the names “ chocolate lava" or " chocolate volcano". Another name for a dessert that I came across is “ chocolate flan«.

As often happens, they owe their appearance to a simple case: the chef took his cupcakes out of the oven ahead of time and found that they were still liquid inside, and the hot filling flowed out like lava. Despite the mistake, the dessert became incredibly popular in the best restaurants peace.

Well, we realized that chocolate fondant he is Gosha, he is Zhora, he is Goga has many names, but the essence of this does not change. These are simply magical, which I strongly recommend that you eat with ice cream!

Ingredients

dark chocolate 60-80% 100 g
butter 60 g
sugar 40 g
eggs 2 pcs.
flour 40 g
salt 1 pinch

Let's start with chocolate. I suggest cooking chocolate fondant with dark chocolate (70-80% cocoa content), and I think that it is from such chocolate that ideal cupcakes with liquid filling. The wonderful contrast of hot bittersweet chocolate with sweet cold ice cream is what all this was started for, but this, of course, is only my opinion. I have already come across reviews more than once that the cupcakes turned out to be very bitter. So, if you don’t like bitter chocolate at all, prefer everything sweet, then take chocolate with a cocoa content of 50-60%. I do not recommend taking milk chocolate, because. with it, cupcakes are too sweet, and they don’t look so appetizing.

It is also important that the chocolate is good quality, the fact is that now manufacturers often increase the percentage of cocoa products by adding cocoa powder to chocolate. good chocolate suggests the presence in the composition of cocoa products only cocoa liquor (crushed kernels of cocoa beans) and cocoa butter (oil squeezed from ground beans of cocoa beans). Dried and crushed cake, which remains after squeezing cocoa butter - this is cocoa powder. It costs, of course, much cheaper than the main cocoa products, and therefore many Russian chocolate manufacturers add cocoa powder to increase the percentage of cocoa products in chocolate, it seems that the composition is not bad, there are no cocoa butter equivalents. But such chocolate, as a rule (depending on the amount of cocoa powder), has poor fluidity, cocoa powder thickens it, when melted, such chocolate does not become liquid. And, accordingly, you most likely won’t succeed with a liquid flowing filling with such chocolate.

And now, when everything is clear with chocolate, let's start cooking. From the indicated amount of ingredients, 4-6 fondants are obtained (depending on the size of the molds).

Cooking

We prepare all the ingredients. Well, if the eggs are not very cold, you can get them out of the refrigerator in advance or just hold them a little in warm water.

Break the chocolate into pieces, add butter to it. We melt them in a water bath or in a microwave oven (be careful not to overheat the mass, otherwise the chocolate may curdle. If melting in a microwave oven, do not put it right away for a long time, remove the dishes with butter and chocolate from the microwave every 10-20 seconds and mix well ). Stir thoroughly until a homogeneous mass is obtained, if it turned out to be very hot, cool it. If at this stage the mass does not become liquid, then either you have overheated the chocolate and it has curdled, or it is not of very good quality and does not flow well.

Whisk eggs into a bowl, add sugar and salt.

We mix them until smooth and dissolve sugar and salt, you don’t need to beat hard, just mix with a mixer, whisk or even just a fork.

Pour out the cooled chocolate mass into the egg and mix. Make sure that the chocolate-butter mixture is not too hot, otherwise the eggs may curdle.

Sift the flour into the chocolate-egg mass. Mix until smooth, but do not knead for a very long time, because. if kneading for a long time, gluten can stand out from the flour and the dough will be dense, muffins may turn out to be too dense.

If you use silicone molds, then we simply grease them with a thin layer of butter, but if you use porcelain, ceramic or metal molds, then you should not only grease them with butter, but then sprinkle them with a thin layer of flour or cocoa powder. I like the second option more, because the flour can remain on the cupcakes after baking, which will ruin them. appearance, and cocoa will not be noticeable at all. From molds prepared in this way it will be much easier to extract ready-made cupcakes without damaging them. Pour the dough into molds, I got 4 pieces. We put in an oven preheated to 200 ° C for 7-10 minutes (I take the muffins out of the oven when they rise slightly, and the middle falls a little inside).

This is what the finished cupcakes look like, I just turn the molds on a plate.

So, chocolate fondant ready, serve this dessert immediately before it has cooled. And don't forget about my recommendations about ice cream, believe me, it's hot. chocolate cupcakes with liquid filling Delicious with a scoop of cold ice cream. Bon Appetit!

Lava Cake (“chocolate lava” or “lava cake”), “chocolate fondant” (volcano, flan), “melting chocolate” are all names for the same dessert, which is essentially liquid chocolate muffins.

The origin story of this fine dining too curious: due to an unfortunate oversight, the French pastry chef took the pastry out of the oven ahead of time, the core of the muffins was not baked, and flowed out of the muffins like lava.

It is in the unbaked core that lies main secret this delicacy.

Contrary to the fears of the master, the audience enthusiastically accepted the new version of the usual dessert. After a while, the recipe for chocolate muffins with a liquid filling left France and became widespread throughout the world. You should also learn how to cook this restaurant dish at home in the classic way.

Ingredients

The composition of the new cupcakes includes a large percentage of products suitable for eating raw (chocolate, butter, sugar, eggs). A small amount of flour does not affect the taste of the filling. Baking powder is not included in the recipe, beaten eggs provide the structure of baking.

With special care, you need to choose a chocolate bar. Dairy won't work. Only fondant gives a bright bitter taste. It is advisable to use quality product with a high cocoa content (70-80%). Milk chocolate will give the cupcakes excessive cloying and will not allow you to look so appetizing.

So, to prepare chocolate muffins with a liquid center, you will need the following products:

Ingredients

Servings: - + 4

Dark chocolate 100 g
Butter 70 g.
Sugar (or powdered) 60
Chicken egg (selected) 2 pcs.
Wheat flour of the highest grade 50 g.
Salt 1 pinch.
powdered sugar (for decoration)

per serving

Calories: 430 kcal

Proteins: 6.8 g

Fats: 30.2 g

Carbohydrates: 32.2 g

40 min. Seal

Prepare all ingredients for the dish. They shouldn't be cold. Let the eggs, butter and chocolate reach room temperature. Take them out of the fridge ahead of time.

Break the chocolate bar into pieces the size of halves of a window. Place in a convenient dish that can be placed in a water bath or microwave. Add cubes of soft butter to the crushed chocolate bar. Gently melt the food in a water bath or in the microwave. Don't overheat! Stir the mixture regularly during the heating process. You should get a liquid chocolate mass. If this does not happen, then either the chocolate is of the wrong quality, or you have overheated the mixture. If you get a very hot mass, it must be cooled. Otherwise, the eggs may curl.

In a bowl suitable for beating, break the eggs. Add granulated sugar (or powdered). Salt.

Stir the egg mixture until the sugar dissolves. Beat lightly with a hand whisk or fork (you can use a mixer on low speed). Thick foam is not needed - it will give the dough airiness, baking - a rigid structure, and you need a mixture that has high fluidity.

Pour the cooled chocolate mass into the sweet egg mixture. Stir.

Sift flour into a container with liquid ingredients. Mix quickly with light movements until smooth. It doesn't take long to knead! If the gluten in the flour has time to swell, the muffins will be too dense. The effect of flowing lava cannot be achieved. You don't need to add the exact amount of flour. The consistency of the mass will be similar to liquid sour cream.

Prepare molds. To prepare fondant, it is better to use silicone or ceramic molds. The latter must be greased with oil and sprinkled with cocoa powder. Pour the dough into the molds, slightly not reaching the edges.

Bake muffins in hot oven at a temperature of 180-200 degrees for about 7-12 minutes (depending on the characteristics of your stove). Cupcakes need to be taken out when they rise well, and their centers are failed. It is important not to overdo it!

So that the "lava eruption" does not happen ahead of time, you need to take the cupcakes out of the molds very carefully. Carefully flip the molds over the plate. The muffins will be on the platter.

Chocolate cupcakes with liquid filling are ready! Sprinkle with powdered sugar and serve.

From the specified amount of products in 30-40 minutes you will get 4-6 servings of delicious pastries.

Experienced confectioners advise to enhance chocolate flavor add 1-2 tablespoons of cocoa powder to the dough, which can be mixed with flour or poured directly into liquid ingredients.
An interesting fondant is obtained by adding a cup of Espresso coffee to the dough. Pour the drink into the melted chocolate and mix the mass. Such muffins with liquid chocolate are not intended for children, but many adults will appreciate this confectionery entourage.
You can diversify the taste of fondant by adding cognac or liquor. For the indicated amount of products, 30 g will be enough alcoholic drink. The advice applies exclusively to pastries for adults.

If you want to surprise your friends original recipe, but you don’t know exactly when they will come, the dough can be prepared in advance.

The mass, poured into single-use foil molds greased with butter and cocoa, must be frozen, and then baked muffins in the presence of guests.

This dough tolerates freezing well, but it does not make sense to store it in a regular refrigerator even for 1 hour.

Liquid-filled chocolate muffins should be served hot. For each serving, it is recommended to add a scoop of ice cream. The amazing contrast of color, temperature, taste of the elements of this dessert is designed for true gourmets with a sweet tooth.